Chocolate liquor - Chocolate Mania

Chocolate liquor- The amount of cocoa in the blend determines the type of chocolate. Unsweetened or Baking Chocolate is the solid form of chocolate liquor. It is used in baking, when sugar or other sweeteners are called for in the recipe. Chocolate Liquor Produced by grinding the cocoa bean center to a smooth, liquid state. This what makes unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter. Semi-sweet (Bittersweet) Chocolate Next, chocolate liquor is created when the nibs are ground up. Some of the chocolate liquor goes to the next step and the rest goes to molds where it will harden into baking chocolate. A great deal of pressure separates chocolate liquor You can use a bitter chocolate, but don't forget to add some sugar for sweetness. The chocolate liquor and cocoa butter are the main ingredients to categorize the chocolate chips, sweet, bitter, white and milk chocolate. The amount of cocoa in the blend determines the type of chocolate. Unsweetened or Baking Chocolate is the solid form of chocolate liquor. It is used in baking, when sugar or other sweeteners are called for in the recipe. Stop Number Two was Historia y Sabores, a place specialising in chocolate liquor!! They must have known I was coming.we were shown an extensively mouth watering array of chocolate with everything, every flavour you could imagine Finally, the nibs are ground which releases and melts the cocoa butter producing chocolate liquor.There are three things that can be done with the chocolate liquor at this point:It can be solidified and sold as unsweetened baking Other factors affecting taste and quality are how the beans are roasted, how the beans are ground into a mass called chocolate liquor, how much extra cocoa butter is added to the chocolate liquor, quality and amount of other ingredients Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavour. With the addition of sugar, Homemade Liquor Recipes . and a few drops of peppermint extract. Let mature 2 additional weeks. Yield: 1 pint Container: Quart jar. Syndicated By: Recipe Feeds Permalink: Chocolate Liqueur Tags: Liquor Cooking Food Liquor Recipe Liquor Once roasted, winnowed and blended, the nibs are ground, and the ground nibs form a viscous liquid called chocolate liquor (the word liquor has nothing to do with alcohol -- that's just what it's called). All seeds contain some amount